"songbird" wrote in message ...

Bruce wrote:
....
> I made my own sourdough pizza bases a few days ago. The flavour was
> good, but they were still partly raw after 20 minutes in the oven. Not
> good. Either I have to prebake the bottoms or give them more rise
> time, so they bake faster (if that's true). Or make them thinner, but
> they were already quite thin.

hmm, i always baked mine fairly thick in the oven
for a longer period of time.

i have no experience with a pizza stone or a
heavier pan that is pre-heated before putting the
crust in there - i would explore that avenue...


songbird

==

I always make thick pizza (D.s preference) and I cook them at the bottom of
the oven on a pizza stone.

Seems to work ok for me